Ingredients

  • ½ teaspoon black pepper
  • 1 (14 ounce) can diced tomatoes (if you have your own canned tomatoes, GREAT!)
  • ½ cup carrots, peeled and chopped
  • ¼ cup celery, chopped
  • ½ cup fresh green beans, cut, ends snipped (frozen is fine)
  • 1 tablespoon olive oil
  • 1 medium onion. chopped
  • 1 cup fresh sweet peas (frozen is fine)
  • 2 cups potatoes, scrubbed and diced
  • ½ teaspoon salt
  • 3 cups stock (vegetable, chicken, or beef)
  • ½ cup fresh sweet corn (you can use frozen if that's what you have available)

Ready In 35 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Heat the oil in a large saucepan.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add the onions and cook for about 2 minutes, until translucent. Then add the carrots and celery. Continue cooking, stirring occasionally, for about 3 minutes.
  • INGREDIENTS:
  • Length: 5 minutes

Step 3

  • Pour in the canned tomatoes and add the potatoes. Bring the liquid to a simmer.
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Step 4

  • Pour in the stock. Bring it to a simmer.
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Step 5

  • Add the salt and pepper {see notes} and continue cooking for about 8 minutes.
  • INGREDIENTS:
  • Length: 8 minutes

Step 6

  • Add the corn, peas, and green beans. Continue cooking until all the vegetables are tender (check the potatoes).
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Step 7

  • Serve hot!This is amazing re-heated and tastes good for days!